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LOCATION: Recipes >> Dips >> Texas Caviar 01

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TEXAS CAVIAR
Makes 5 cups

2 cans (15 to 16 ounces each) black-eye peas, drained
1 medium jalapeno chili, minced
1/4 of a small white onion, minced
1/2 of a green bell pepper, chopped
1/3 cup Italian dressing
2 tablespoons chili powder
2 tablespoons ground cumin
Seasoned salt to taste
1/4 teaspoon ground red pepper

Combine black-eye peas with remaining ingredients. Serve chilled
with corn chips.

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